scholarly journals Comparative profiling of miRNA expression in developing seeds of high linoleic and high oleic safflower (Carthamus tinctorius L.) plants

2013 ◽  
Vol 4 ◽  
Author(s):  
Shijiang Cao ◽  
Qian-Hao Zhu ◽  
Wanxia Shen ◽  
Xiaoming Jiao ◽  
Xiaochun Zhao ◽  
...  
Keyword(s):  
Mirna Expression ◽  
Carthamus Tinctorius ◽  
Developing Seeds ◽  
High Oleic ◽  
Oleic Safflower

scholarly journals Fruit development of two high oleic safflower (Carthamus tinctorius L.) cultivars

Phyton ◽  
2014 ◽  
Vol 83 (1) ◽  
pp. 379-388
Author(s):  
Franchini MC ◽  
AC F lemmer ◽  
LI Lindstr鰉 ◽  
MA David ◽  
PA Fernandez
Keyword(s):  
Fruit Development ◽  
Carthamus Tinctorius ◽  
High Oleic ◽  
Oleic Safflower

Effect of Dietary High-Oleic Safflower Oil on Chemically Induced Colon and Mammary Carcinogenesis

1997 ◽  
pp. 495-498
Author(s):  
Masazumi Takeshita ◽  
Hiroshi Ueda ◽  
Yasunori Higuchi ◽  
Komei Shirabe ◽  
Satoshi Yoshida ◽  
...  
Keyword(s):  
Mammary Carcinogenesis ◽  
Safflower Oil ◽  
High Oleic ◽  
Chemically Induced ◽  
Oleic Safflower

REFORMULATING TORTILLAS WITH ZERO-TRANS CRYSTALLIZED VEGETABLE FAT PRODUCED FROM PALM STEARIN AND HIGH OLEIC SAFFLOWER OIL BLEND

Biotecnia ◽  
2018 ◽  
Vol 20 (3) ◽  
pp. 83-89
Author(s):  
Nydia E. Buitimea-Cantúa ◽  
María Guadalupe Salazar-García ◽  
Sergio O. Serna-Saldívar ◽  
Génesis V. Buitimea- Cantúa ◽  
Elisa Magaña-Barajas ◽  
...  
Keyword(s):  
Palm Stearin ◽  
Polymorphic Form ◽  
Sensory Properties ◽  
Moisture Loss ◽  
Safflower Oil ◽  
Trans Fats ◽  
High Oleic ◽  
Potential Alternative ◽  
Oil Blend ◽  
Oleic Safflower

The effects of zero-trans crystallized vegetable fatproduced from palm stearin and high oleic safflower oil (PS/HOSO, 65:35) blend on the texture and sensory properties of wheat flour tortillas (WFT) were studied. WFT were prepared with a (PS/HOSO, 65:35) crystallized blend, instant flour (hydrogenated commercial shortening/emulsifier blend) and hydrogenated commercial shortening (HCS). Firmness, rollability, and moisture loss were measured at different storage times (2, 24, 48, and 72 h). The blend (PS/HOSO, 65:35) had high proportion of palmitic (49.03%) and oleic acids (36.78%), without trans fatty acids (TFA), with the presence of the polymorphic form β. Tortillas manufacturing with (PS/ HOSO, 65:35) blend showed lower firmness values than tortillas elaborated with instant flour, and HCS. The blend (PS/ HOSO, 65:35) affected positively the quality of tortilla and sensory properties; showed this zero trans crystallized fat can be a potential alternative to HCS to reduce trans fats in cereal-based foods.

Refining of high oleic safflower oil: Effect on the sterols and tocopherols content

2006 ◽  
Vol 223 (6) ◽  
pp. 775-779 ◽  
Author(s):  
Jesús Ortega-García ◽  
Nohemi Gámez-Meza ◽  
Juan Antonio Noriega-Rodriguez ◽  
Olmo Dennis-Quiñonez ◽  
Hugo Sergio García-Galindo ◽  
...  
Keyword(s):  
Safflower Oil ◽  
High Oleic ◽  
Oleic Safflower
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